|Southern Corn Pudding|
|Southern Corn Pudding with a Drizzle of Homemade Pesto & Grated Parmesan|
For the Southern Corn Pudding:
2T Unsalted Butter
2C Fresh Corn Kernels
4 Green Onions, Thinly Sliced
3 Large Eggs
1T AP Flour
1C Whole Milk
1 Pinch of Cayenne & Paprika
1/3C + 2T Sharp Cheddar Cheese, Shredded (I also used a little bit of grated Parmesan)
Homemade Pesto, For Garnishing
Salt & Pepper, To Taste
Directions:1. Preheat the oven to 350 degrees and spray a small pan with Pam and set aside (I used small, round ramekins for individual servings).
2. Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove the skillet from the heat.
3. In a large bowl, beat the eggs slightly. Add the honey, flour, milk, cayenne, and paprika. Whisk to combine.
4. Add the corn-scallion mixture to the bowl, as well as the 1/3C of cheddar cheese. Mix thoroughly. Pour the pudding into the prepared baking dish and top with the 2T of shredded cheddar cheese and grated Parmesan.
5. Bake in the preheated oven for 40-45 minutes. Allow the pudding to rest for 15 minutes before serving. Garnish with a drizzle of homemade pesto.